Boil chicken with bells seasoning and 2 teaspoons salt until done. Remove chicken from water and debone. Condense broth down to 1 quart or so of liquid, refrigerate overnight and remove all chicken fat. Saute mushrooms and peppers until done and add 2 cups broth, 2 cans soup and veggies together then add chicken and mix.
Boil egg noodles until done, rinse noodles (cold water) and add to rest of mixture and stir. Put contents in casserole dish and lightly cover with crumbs. Bake in 350 degree oven for 45 to 55 minutes or until done. Serves 3 to 6. Serve with cranberry sauce.
